Iced Hazelnut Latte
Ingredients
- 150g ice cubes
- 150ml milk
- Double espresso
- Whipped cream
- 16ml DVG Hazelnut Syrup
- DVG Belgian Chocolate Drizzle
Method
- Add grounds to a portafilter
- Extract a double espresso
- Fill a glass with cubed ice
- Add two pumps of DVG Hazelnut Syrup
- Top with milk and stir
- Slowly pour in the double espresso
- Top with whipped cream and DVG Belgian Chocolate Drizzle
